I love Maseca, the treated corn flour that is used to make corn tortillas, tamales, and all those delicious South American treats. I have had a bag of this flour in my pantry since I made pupusas (an El Salvadorian specialty… I will make them for NC soon) for Gen and am always looking for new things to make with it. I am not a huge fan of cornbread but the fine texture of Maseca made this twist on tortilla pie an extra treat.
In other exciting news, this is my 90th post, which means I am tantalizingly close to 100! I know, I know, I haven’t been around for a year, but I was pumping out posts like it was going out of style for the first few exhausting months of Not Crocker, so this means I am going to do some sort of giveaway for my 100th posts AND my one-year anniversary post in March! I am still sorting out a plan for both, but stay tuned so I can announce how to win whatever I am planning. In any case, get commenting, let me know if you’ve had Maseca before, or if you need some guidance on where to find it! It is awesome and totally worth a little search.
Chorizo Tamale Pie
Adapted from Scarletta Bakes.
- 1- large (10-12″ ) flour tortilla
- six large pork chorizo sausages, casing removed
- 1 large yellow onion, diced
- 2 jalapeños, diced (more or less to taste)
- 1 1/2 tsp garlic (3-5 cloves), minced
- 1 cup Monterey Jack cheese, shredded
- 3 eggs
- 1 cup milk
- 1/2 cup cream
- 2 cups Maseca (masa harina)
- 1 1/2 tsp cumin
- 1 tsp chili powder
- 1 tsp black pepper
- Heat oven to 450°F.
- Grease a 9-inch pie plate and press the tortilla to the shape of the plate. Set aside.
- In a large skillet cook the chorizo, breaking it up with the back of a spoon to create an even texture.
- Meanwhile in a large bowl, use your hands to mash/mix together the Maseca, eggs, milk, cream, cumin, chili powder, black pepper, and cheese until as smooth as possible. If it’s still dry, add a little water at a time until a dough forms.
- Once the chorizo is cooked set it aside.
- Add the onion and jalapeño to the skillet and cook until the onions are translucent. Add the garlic and cook for just 1 minute more. Toss the onion mixture with the chorizo.
- Spread the chorizo mixture in the pie plate, over the tortilla.
- Cover the meat with the Maseca dough, smoothing as best as possible.
- Bake for 20-25 minutes until the Maseca top has browned and the meat mixture is bubbling.
- Serve immediately.